Description
A low‑temperature, slow‑cook pit barbecue that tenderizes tough cuts of meat using indirect heat and hardwood smoke.
Technical
The method relies on controlled combustion at 120–150 °C, where collagen hydrolyzes to gelatin at 60–70 °C while the surface remains below 200 °C to suppress Maillard browning. Phenolic smoke compounds such as guaiacol and syringol act as natural antioxidants, reducing lipid oxidation and extending shelf life.
Science
Primary Reaction
Collagen hydrolysis to gelatin and suppression of Maillard browning
Sensory Profile
Aroma ()
smokyearthyherbalspicywarmwoodycharredresinousmineral